I had wanted to start this blog with this eternal question: Is Japanese food healthy? Unfortunately, however, I hadn't been up to such heavy writing, so I had completely changed my mind, and decided to start it with a lighter topic.
このブログは、「日本食は健康にいいか」という永遠の問題で始めたかったのですが、そんな大変な文章を書く気になかなかなれず、結局は考えを変えて、軽い話題で始めることにしました。
So, I took some photos of my lunch today. Leaftovers from last night's supper: Yaki udon.
そういうわけで、今日の昼ご飯の写真を撮りました。昨日の晩御飯の残り、焼きうどんです。
My way of making yaki udon is characterized by the fact that I don't season it when I make it in a frying pan. It's immediately before I have it that I season it: Sprinkle some katsuo bushi (dried bonito shavings) and pour some store-bought dashi concentrate.
私の焼きうどんの作り方の特徴は、フライパンで作る時には味付けをしないこと。味付けをするのは食べる直前です。鰹節を振りかけて、市販の濃縮だしをかけます。
This way, the yaki udon will taste as if it were freshly made the next day.
こうすれば、焼きうどんは翌日も作りたてのように美味しく食べれます。
6 comments:
Your dish looks wonderful. Do you use the frozen kind of udon? Also, is that shirataki in there as well?
I used the type of udon sold in the fridge section of the supermarket this time. I can use the frozen type (usually more expensive than the former and firmer in texture) as well, but when I do, I usually serve it cold with dipping sauce or hot in a donburi with hot broth to appreciate the quality of that type of udon.
No shirataki in that dish. I used moyashi (bean sprouts), which may look like shirataki. I remember I did put ito (thread) konnyaku or ito kon for short in the yaki udon that I made for the Konnyaku Cook-Off in the Japan Forum on eGullet.
Wow, that looks good! I often make a sauce for my yaki udon with miso, sesame oil, garlic, ginger, and chili flakes. It's great hot, or cold in a bento.
Thanks, nakji, for your comments. Yours sounds like "ethnic" yaki udon to me (laugh).
Hello Hiroyuku. Your blog is excellent. Thanks for English and Japanese. It's great for studying.
お腹空いた！
Coffeebot: Thanks for your kind words and for retrieving the very first post of my blog!
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